Drying of stone fruit with different techniques and characterization of physical, chemical and biological properties of convective dried, vacuum dried and lyophilised stone fruit, as well as analysing and structuring the data sets by principal component analysis (PCA) were obtained in this paper. Drying technique significantly influenced the shear force, hardness, springiness and cohesiveness of dried apricot NS4 (Novi Sad 4) samples (p < .05); the total phenolic, flavonoid and monomeric anthocyanin content of dried sour cherry Feketicka, sweet cherry Lapins, sweet cherry Sweet Heart and plum Toptase samples and also the antioxidant capacity of dried sour cherry Feketicka, plum Anna Spath and peach Lela samples. The most noticeable differentiations of the stone fruit groups of samples dried with convective and vacuum drying and lyophilisation were observed in raw and dried sour cherry Feketicka and Erdi Botermo samples.
Practical applications
The results and conclusions obtained in this research have various application in food industry in many aspects. First, part of the fruit varieties investigated in this study were developed at the Faculty of Agriculture and their application in the fruit drying industry has been thoroughly investigated. In addition, application of different drying techniques on different stone fruit species were applied in this research. Finally, the possibilities of preservation the most important quality indicators of dried fruit was observed. The impact of obtained conclusions and results in the field of agricultural and food industry is significant, since they could be applied in the industrial processes.
Application of plant growth regulators (PGRs) in apricot orchards is a common practice with a goal of improving yield and/or quality of fruits at harvest. However, the question of whether such treatment alters postharvest properties is seldom answered. The effects of an early application of PGRs on postharvest changes on apricots were investigated on cultivar NS-4, grown on Myrobalan rootstock with blackthorn interstock in a 5-year-old orchard. PGR treatments included 50 and 100 ppm of benzyladenine (BA) and 200 ppm of gibberellic acid (GA3), which were applied when the green ovary was surrounded by dying a sepal crown, at the stage where sepals beginning to fall. Apricots at the stage of commercial ripeness were used for the postharvest experiments. Analysis was performed at harvest, after 21 days of cold storage (at 1 ± 1 °C and 80 ± 10% RH), and after 3 days of shelf life (24 ± 2 °C). At harvest, significant differences were observed between treated and untreated fruits regarding flesh firmness, color, ethylene production and respiration rate, flavonoid, carotenoid and citric acid content, while application of BA100 changed TA and TSS. Prolonged cold storage reduced the initial differences in firmness, respiration rate, flavonoid and carotenoid contents, but new differences in fructose, malic and succinic acid contents began to appear. Shelf life reduced the difference in citric acid, but differences in TA, TSS, phenol and flavonoid content appeared. There is no difference in the sensory properties of treated and non-treated fruit after cold storage and shelf life.
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